Shrimp Curry (But It Could Be Any Protein) - Prawns Gravy - Prawn Masala Curry Glen & Friends
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- čas přidán 8. 09. 2024
- Shrimp Curry / shrimp masala (But It Could Be Any Protein) - Glen And Friends Cooking
I'm using shrimp for this dish (because it was on sale) but you could make this with any protein: chicken, tofu, fish, beef, pork, beans, etc.
Ingredients:
30 mL (2 Tbsp) ghee, or other oil
2 red onions, chopped
2 hot green chillies
1 mL (¼ tsp) turmeric powder
5 mL (1 tsp) red chilli powder
1 mL (¼ tsp) ground coriander
2 mL (½ tsp) ground cumin
5 mL (1 tsp) ginger paste
5 mL (1 tsp) garlic paste
3 Roma tomatoes, chopped
Salt to taste
250 mL (1 cup) coconut milk
Water as needed
5 mL (1 tsp) garam masala
500g shrimp, medium sized (cleaned and deveined)
Method:
Heat oil in a pan and add the chopped onions.
Fry on medium heat till translucent, and then add the green chillies.
Stir in the turmeric, chilli powder, cumin, and coriander.
Add the ginger and garlic paste and fry for a few moments.
Add the chopped tomatoes, salt, and a little water if needed.
Cook 2-3 minutes
Add the coconut milk, bring to a boil, lower the heat to medium cover & cook for 15-20 mins.
Add the garam masala, and shrimp.
Cover and cook until shrimp are cooked through.
Prawn Masala Curry Recipe | How to Make Simple and Tasty Prawn Curry | Prawn Curry recipe | How to make Prawns Curry Recipe | Andhra style Prawns Curry | Spicy Prawns Curry
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I actually buy fresh ginger and freeze it in a Ziploc, cut into "thumb sized" portions. You don't have to thaw it before grating, it actually makes it easier to grate.
I've long done the same thing and just shave it with a knife still frozen. Works great.
Great tip, thank you
Similar here but since I generally cook for one I keep the ginger a long time so I wrap each thumb in foil and put the wrapped thumbs in ziplock. Usually grate on my micro plane but sometimes slice all while frozen and never peel ! If I want chunks or slivers I let it thaw for a few minutes before cutting & peeling.
Agreed! I don’t even bother to peel the ginger before freezing it and then grating it frozen.
I do that, too
Is it time to make a Glen and Friends community cook book? That looks good!
It's sad the subreddit gets so little use.....
@@rogerrabt I didn't know there was one. I have just joined.
Isn't that pretty much what this channel is already
I would love some special videos, where Jules and Glen just sitting in the living room with a glas of wine, just showing pictures from their travels and food experiences around the world and telling stories.
Great idea!
This looks fantastic!
Please do a rice episode soon.
Thank you Glenn, I have always appreciated your adaptability with "use what you have on hand". All of our ancestors in the Americas came from somewhere else, either the thousands of years ago for who we refer to as indigenous First Peoples or the newest from the last few years. I have relatives that fall into the earliest and middle of the spectrum. While it's neat to have a completely "authentic" dish sourced from geographically exacting ingredients and pre-modern equipment era on holidays it wasn't possible in most cases. In reality never has been until modern commerce allowed it. As you point out, in history people were adaptable, used locally sourced ingredients and more traditional methods handed down to make the daily dinner.
Also you sometimes comment on getting recipes and methods "wrong" I like the fact that you just sensibly forge ahead with what's available and produce very educating AND entertaining videos for us. You and Jules are a pleasure to watch and very skilled presenters and producers of awesome educational content, all without being overtly commercial hawking sponsors or something else.
Again, thank you. You both are authentically wonderful gifts to the rest of us.
We cooked this meal for dinner tonight…. Outstanding!!!
Re using shrimp shells. I toast the shells in a frying pan, dry or with just a tiny bit of oil. Crush them a little then add water and simmer for 5-10 minutes as you do other things. The depth of flavour you get from toasting/dry frying them is a game changer!
I’ll have to try this. Whenever I peel shrimp, raw or after cooking, I save the shells and add them to the bag I keep in the freezer for stock. Now I have another way to use them. Thanks!
I love how you model adaptability in cooking.
Made this last night and it was bloody brilliant! Incredibly easy to follow and so versatile. I see this becoming a common meal in our house, I'm planning to try it again with some bass next week.
I freeze my ginger and just grate it when I need fresh ginger. Works like a champ, and it never goes bad! My mother used to pulverize garlic and freeze it in a container. When she needed garlic, she'd just pull out the container and use a spoon to dig out as much as she needed.
That curry looks delicious, btw! I can't imagine pork curry, but I think that's because I live in an area where there are a lot of East Indian folks, and most of them won't touch beef or pork.
There are some pork vindaloo curries !! Taste really good!
I'm looking forward to the rice episode!
Re: Storage of ginger
I have had good luck storing ginger long term in the fridge by storing it under alcohol. I peel it and then use vodka (usually) to cover in a glass jar. The ginger seems to keep just fine and the flavor is retained nicely. Bonus, you get some ginger-flavored vodka out of it whenever you need some!
Don't take this the wrong way, as I find this hillarious! But I have a realy hard time imagening to use this vodka soaked ginger for normal cooking 😂
I appreciate using an ingredient you don't love because you know it works with the dish!
Shrimp is King!
Always nice to watch your videos🥇
Yes! A rice episode. I'm very intrigued. Curries are odd things. There are not enough adjectives to describe how much I hate peanut butter but there are some Thai curries where it blends in and just works.
@@busimagen Actually, I hate peanut butter so much that I only order that at restaurants where I don't have to deal with it. I'll absolutely try cashews!
Are you talking about massaman curry? I like that, too.
Looking forward to the rice episode
This is why i like GLENS channel. He gives you a history lesson while he cooks.
Definitely would like to know more about that, and other, rice recipes.
As an Ontario native, now living on Newfoundland, I appreciate the LCBO tote bag in your pictures from India.
Just what I needed for lunch idea! Serving with basmati or noodles
Glen, if you don’t like coconut milk, you may want to substitute with Buttermilk. Love the content, keep it up!
Glen looks like a amazing recipe. by the way i'd watch a rice episode
It's fun to see someone else who also gets hiccups right away when eating something really spicy 😆. I've built up a pretty good tolerance for spicy stuff tongue-wise, but relatively spicy fresh chilis will get me hiccuping every time!
I get hiccups from eating raw carrot 🥕 Even if it's grated. Even if I make sure it's been throughly chewed.
Good lord, that looks delicious. I'm eating my dinner watching this (the family is out), and I think I could a whole extra dinner!
That looks Yummy!
Looks so tasty nice video 👍
I am not a big Curry fan but this dish looks and sounds delightful.
Glenn, I am surprised you don't make your own GEE. It is so simple and lasts almost forever. This is not a criticism just a comment. I totally enjoy all your cooking shows.
Mike in South Carolina
I just ate and this episode still managed to make me hungry! Definitely going to try this.
Indian supermarkets usually carry sachés of ginger-garlic paste which is what I always use for my curries. My Indian friend actually recommended this to me.
Some of the things my Portuguese ancestors intuduced to India, chilies, corn, cashews,
oranges, pineapples, almonds, tomatoes and more.
They introduced cooking with wine and tobacco cultivation, as well.
I was born in beautiful, Goa, India. I am overduue for a visit, can't wait to go back.
Did you guys get a chance to visit Goa?
This looks delicious i was glad dylan recommended your channel
A common snack found in West Texas convenience stores and the like was these little bags of dried shrimp, which is what came to mind when you were talking about having to use plain water instead of stock.
I prefer a Japanese Curry over an Indian Curry. Yesterday, I made curry using dehydrated eggplant from our garden and it was very tasty. I reconstituted the eggplant in some warm water and cooked it exactly like you did your shrimp.
Perfect. I found organic coconut milk on sale yesterday so was really wanting to make a curry this weekend to take the edge off the chilly weather. And a lot of us in the US Southwest have single-pepper chile powder on hand most days also. Thanks so much for all the terrific content!!! 😊🌶
The Portuguese navigators had a huge impact in spreading foodstuffs around the world, as they had ships going to all the corners of the world (except Australia, for some reason) before anybody else. So, with the shorter travel time by boat they could carry live species better than via the previous land routes.
It’s interesting that you both noted that it smells “sweet”
My wife feels the same way about coconut milk and warm spices. They read definitely sweet for her. They smell super savory to me.
You might consider making candied ginger when you have ginger left over, then it won’t have gone to waste. My son always over-buys it when I ask for it, and I try to make the best of the situation.
I will be making my pumpkin pies with Mixed Spice this year. Thanks for telling us about it. I don’t like clove myself, which is always in pumpkin pie spice. I liked the Mixed Spice much better
Yummy!!
your Biryani video has some great rice technique
shrimp is cheap in your country. . wow. . also thank you for being a down to earth cook who actually has recipies for the less able, , but can be changed by the more able. . .
I’m the same way with coconut; I can’t stand it, but it makes Indian an Thai curries amazing.
Traditionally there is no standard curry recipe. I grew up eating curry which was either wet or dry and cooked the way my family made it. It was only when I went to restaurants in England that I found they had created "standard" recipes. But most of those were cooked by North Indian s so it was years before more genuine with Indian recipes started to appear with Southern spicing and coconut milk. However you like it is nice just like a casserole or stew.
I get hiccups too ☺️
You're absolutely correct,Aim art.
How often do they stand at the studio counter and eat their entire dinner, because it was just that good?
In many cases dishes are made from interpretation and what is locally available in the area. In many eastern countries this allow a wide variety of versions of the same dish throughout which I think is great.
That looks really tasty!
I am going to try this with seitan strips as my protein.
I'd love to see some pilaf rice recipes please Glen. There are so many different versions of them from the middle east to India so it would be nice to have a base recipe to work from.
I made ghee…or at least tried to😂…I have to keep it in the fridge for it to stay solid…I never fully set up on the counter. I simmered it for an hour and it is a lovely yellow…would you please do a ghee recipe ❤️🇨🇦❤️
Oh, man. Did that rice have cinnamon leaves in it? Those are amazing!
I freeze leftover coconut milk with no problem. Thanks for this, Glen.
I would really like to see the rice show!
There's a better way to manage buying and using ginger in the kitchen. I'll buy a whole hand of ginger, cut it down into manageable pieces, peel it, and then keep it in the freezer. When you want some ginger, just grab a piece and a grater. The frozen ginger is easier to grate when it's frozen hard and it keeps for a very long time. I usually use a microplane grater and have had very few issues with this process.
Can't wait to make this... Cheers
Rice episode would be great! Looks like a very different method
Challenge for Glenn: a recipe that contains at least five of Julie's favorite veggies, that is versatile enough for any protein, and is NOT in any way a fire on the tongue. That last one is cuz I'm cooking for my roommate whose name also happens to be Julie. She's difficult to cook for cuz I love food that's spicy but she doesn't. So I've taken to literally using parsley, sage, rosemary and thyme or other combinations of unique spices that don't set the mouth on fire (but still interest me). I'm trying to learn what each spice does to different kinds of foods. Also as part of this challenge: Glenn's Julie has to love the end result.
i would love an episode on rice ... everytime i make it -- even if i follow the directions completely and fully -- it always comes out either burnt or half cooked ... either way inedible
After that rice teaser, I hope that you do that rice episode soon :-) .
"It may not be traditional, but it taste good..." Kinda like beans in chili, not REALLY CHILI, but it (soup) taste good...Love from Mabank, Texas...
Need that rice episode!
that looks really good, and i bet it smells amazing while cooking. i wonder, did you remove the bay leaf bits before serving up the rice? it didn't appear to be still in it, but i couldn't be sure. just curious.
Was hoping that on the end screens or in the description you would have put the spicing for the rice.
I'm convinced that there were two methods of dealing with meat that had gone off in the days before refrigeration.
The French developed a lot of tasty sauces (especially cream sauces that coat the tongue) to hide the flavor of slightly bad meat.
Everyone else just put in hot peppers until your tongue and entire mouth were so numbed that you couldn't possibly taste that the meat was rotten.
Morning, Glen and Jules.
For the rice, I saw 2 Tbsp ghee, 1 teaspoons cumin, 2-cloves, 2 bay leaves and one I did not recognize, green caradamon pods. Might have been red chili flakes as well. Rinse Jasmine rice till clear. 1/2 cup rice. Add 3/4 cup water. Bring to a boil. Turn to low and cover. 20 minutes.
Coconut milk is really common in like, Thai green curry.
Stuffing is one of those things that vary so wildly from family to family and ethnicity to ethnicity. I am not even sure if bread even is a common denominator.
Do like the British and serve curry over your chips (fries)!
Oooh and some cheese 😋
I would LOVE a rice episode!! I am a pretty fair cook, I love to bake and bake a lot. I like getting an ethnic (German, Irish, French, etc) cookbook and picking a random recipe with usually pretty good success… But I STRUGGLE with rice!! It is very difficult for me to get it done without being mushy… I’d love your tips on perfect rice every time.
same here 😁
I find that rinsing helps with keeping the grains separate. Put rinsed rice in the pan, touch the top with your index finger, fill with water until it reaches your first knuckle. Bring the rice/water to a boil, stir, cover, reduce heat as low as it'll go, and simmer for however long the package says it needs to cook.
I do this with chickpeas all the time and it's become my girlfriend's comfort food
Glen, maybe you could tell us your history. I know, for instance, that you climbed Mt. Everest to film a commercial, but India for six months-you were younger based on hair color-and that you and Julie lived in the Canadian bush as well. How did all this come to be? Those of us with more mundane lives would be fascinated by all that you have done. Flying, mapling, beer making, growing so many fruits and vegetables … so maybe a trip around your yard, but in such a way that you are not doxxing yourself.
Fresh ginger I cut 2” pieces or so. Place in a jar. Cover with sherry and refrigerate. Keeps forever. As the ginger gets used place more in jar. Add extra sherry as it gets used
Neat idea Maureen, I'll have to try that one. I've been freezing and that works pretty well but this seems easier. Thank you.
I hate coconut too. Glad I'm not the only one
When you do the rice episode, try brown rice in the microwave. Way easier than stovetop.
Use a bowl big enough so it's no more than 2/3 full to handle the bubbles. You don't need any fancy antifoaming lids or gadgets., the lack of free starch means it's almost impossible for it to boil over.
Play with the water ratio, but for long grain brown rice I just use 1:2 rice:water and a pinch of salt.
Bring to a boil covered, let stand 10 minutes, bring to a boil again, let stand 10 minutes, then stir, bring to a boil again and let stand 10 minutes. Fluff and it's ready.
@@MyFocusVaries I used to do it that way, but this is easier. Especially if you're doing really small portions, like a quarter cup of dry rice. And it leaves my burner free to be cooking the stuff I'm going to put on the rice.
How lucky were you to find shrimp.ln sale!!
Wish you cooked more with shellfish or fish. You tend to cook a lot with beef.
I'm wondering where Glen shops that far north & inland where shrimp is the most affordable protein. In the realm of water-sourced proteins, shrimp are probably among the most affordable that's not packed in a can. But - at least around here (around 400 miles - 650 km - SE directly) - land-based proteins are usually much less expensive, especially if they're feathered or oink. Must've been a great sale. Is it where he also got the dirt-cheap pineapples?
Yes, a rice episode. I saw you spice that rice.
Hey Mike where's the Corb Lund backing track..... you know "The truck got stuck!!"
This looks super tasty! And I'd love to see a rice episode! What kind of chillies were those if they got you hiccuping 🤔Usually I don't get that unless I eat something like a bit of fresh Habanero.
What sauce pan is that? Love it.
I've got the same sort of dislike you have with coconut but with beans. Cant stand beans by themselves but in a nice chili con carne they work incredibly well.
I went to India a few years back for work/favor to someone.
I do miss some of the food from there. Much of it gave me some bowel issues, but probably the oils they were using, as I have a soy sensitivity.
Re: Cooking arguments, my Italian mom and a cousin (by her brother, different part of Italy for my Aunt) were making Polenta for dinner. Almost came to blows over whether to put the grain in with the water COLD or BOILING!
Please, please, for all that's good in the world, make a rice episode.
You can freeze fresh ginger and grate it when you need it.
Looks delicious. "Protein" is a nutrient not synonymous with meat.
Yes - I guess you didn't notice that I also mentioned some non-meat proteins?
@@GlenAndFriendsCooking You know, I did miss that, apologies. Wasn't a dig at you btw. Its a stupid thing to get triggered by i know. Anyhoo keep em coming.
We spent a couple years living in Mexico. Cameron Diablo in the gringo tourist areas is all heat and nothing else. After all, the gringo expects Mexican food to be hot. The same dish in areas where tourists didn't go was still hot, but nowhere near as hot, and had nicely balanced flavors. If you want heat for the sake of heat, just eat a habeñero chili. Excess heat does nothing other than dull the taste buds. It sounds like you struck the right balance, mostly. Jules was funny with the hiccups.
The coconut milk will counteract the heat of the chilies. But you already knew that.🤓
Would the chili powder used be "chile powder"? I've been told that "chili" powder is a mix of spices including chilies, and "chile" powder is just ground chilies.
Glen and James Barber, "use what you've got". AND, as one of 3 coconut haters, I also appreciate that coconut milk adds to the flavor of curries. As long as I can't identify the coconuttyness that's in the background, def not in the main tasting note. White lives matter! White lives matter!
niceyyy!!
🤓👌✌👍🖖😎
Think I'll be trying this but sans chillies
I have questions about your rice!
Hahaha. I accidentally had CC on and when you threw the onions into the hot ghee. the Caption read "[Music]"
Well, I guess they weren't *wrong*.
Coconut?
Is the problem texture?
When is ghee required vs. butter?
Why not today Glenn??? Do rice today!!!